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Topic: For informational purposes only. (Read 2502 times)

I'm not saying anything is going on here, but if there were some changes even made at "Brewery 'de Weaze", and some whiskey were to be made (un-distilled of course ) where would a guy such as myself find a good mash recipe? And for emphasis, I'm not saying anything fishy is going on here. (yet. )

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A man works hard all week, so he doesn't have to wear pants all weekend.

The distillers I visited while at the Cinci NHC used a very reasonable beer, and they actually call it beer, of 6-7%abv. so anything should work but I would avoid anything that was fermented too warm (fusels) as I would not want those coming thru in a final product.

We are entering an era where many micros have taken up distillation on a small but professional level. I suspect that many of them have earlier "undocumented" experience.

So, in the era of the $10 bottle of beer though, or even trending lower the $11 six pack why bother distilling? I mean professionally - if your beer can sell for eleven dollars a six aren't you potentially losing money even at $40 per 750ml ? Don't get me wrong -I'm all for it, but the math doesn't seem right. I guess you can call it diversification.

So, in the era of the $10 bottle of beer though, or even trending lower the $11 six pack why bother distilling? I mean professionally - if your beer can sell for eleven dollars a six aren't you potentially losing money even at $40 per 750ml ? Don't get me wrong -I'm all for it, but the math doesn't seem right. I guess you can call it diversification.

I would say its about craftsmanship and I would venture to guess that their products are priced similar to other 'top shelf' products. I think we'd all agree that craft and micros tend to produce higher quality beers, so I would expect their spirits to be of a higher quality too.

Alternately, adding another beer to your lineup may not increase your market share, but adding a non-beer product may. An untapped market. I may buy an $11 sixpack a week, but a new beer won't make me buy 2 sixers, but I may grab a bottle of vodka for the wife. That's just an analogy - I'd gladly grab 2 sixers and the wife (thankfully) only drinks beer.

For the, the whole idea is just going to be for the fun of doing it. Truth be told, aside from the occasional jack-a-roo, I'm really not even a big fan of distilled beverages. Just so happens, I met an old dude who does it. He told me it's simple, and can actually be done in my kitchen sink with a coil of copper, and tub of ice. I mean, distilling water of course. Nothing else.

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A man works hard all week, so he doesn't have to wear pants all weekend.

You know, I was just saying to the Miss's the other day......"If we only had a way to make our own white venegar, we could save hundreds a year". Good call, yet another use for home distilling in addition to my own water.

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A man works hard all week, so he doesn't have to wear pants all weekend.

Oh yeah, I forgot its only us Canucks that like vinegar on our fries. and yes, I was joking about distilling vinegar - and a little bit bitter - I just tossed 4 gallons of cider vinegar down the drain instead of bottling 4 gallons of hard cider